Santoku knives became a sensation in early 2000. It was when famous television personality and celebrity cook Rachael Ray said on Television that she loved Santoku knives. That day and now, the santoku knife set is right behind the chef knives on sales figures.
Santoku means “three uses” in Japanese. As per their definition, a perfect knife should mince, dice, and slice immaculately. Santoku knives are a blend of one such collection.
Today, we will tell you why the Santoku knife is the best choice for chefs.
Santoku knife; What is it Used for?
Santoku Bocho knives, profoundly known as Santoku knives, are used for three purposes: dicing, slicing, and mincing. This knife is featured with a distinctive rounded down tip. Unlike chef knives, they are shorter in size and no longer than 7 inches. Besides, the newer models of Santoku are curved too.
Santoku is the evolution of the traditional Japanese vegetable cutting knife as it also has a rectangular blade. These knives are friendlier to use as compare to other chef knives. Japanese created these knives in the mid-20 century after world war II when the masses headed towards eating beef. Cuts with these knives are thin yet being lightweight with the blade shape curve.
Santoku Knife Vs. Chef Knife
There are many similarities between Santoku and Chef knives. But, here we will tell you about the dissimilarities.
- Blade:
The main difference between the two knives is the blade. The chef’s knife has a sharper point, whereas Santoku is more rounded at the spine. Having said that, let us tell you that chef’s knife has a thicker spine than the Santoku. This difference also indicates the differences between the usage of Santoku and chef knife.
- Less Force Required:
The Chef knife is sturdier than Santoku. Moreover, it works great on tough food like melons or going through smaller bones. In contrast, Santoku is ideal for food that requires less force.
- Weight:
The weight is also a noticeable difference between both knives. A chef knife is heavier as it has to go through tougher foods. Since the Santoku primary style is up and forwards motion, you want it to be lighter.
- Profile:
Unlike chef knife, Santoku has a straighter profile. As it is lighter, thinner, and sharpened at a lower angle. It will have a sharper performance than a chef knife. Home cooks usually get pre-cut meat and tough foods, so Santoku is ideal for home use. In comparison, chef knives are meant to be for tougher foods that require more pressure and technique.
- Limitation:
The limitation of the Santoku is the length which is usually 7 inches or even lower. This situation is not ideal for professional cooks. Most of the Santoku knives feature Grantons to avoid sticking food on the edges of the blade.
Why Should You Use Santoku Knife?
Using a Santoku knife depends entirely on one’s personal preferences. However, here are some of the reasons why you should use them.Generally, Western-style chef’s knives have curved bellies. That turns them out more suitable for rocking-style cuts, making them idyllic for finely mincing garlic or herbs, etc.
Moreover, Santoku knives tend to have a straighter edge. So, you have a longer, effective cutting surface for straight-up-and-down slicing and dicing.The broader profile near the tip makes it easy for users to scoop stuff off a cutting board. Another consideration is that some Japanese knives are sharpened asymmetrically, with different angles on each side of the blade.
If you are left-handed or sharpens the blade yourself (or getting it sharpened by a not-so-trusted professional), you should rethink purchasing Santoku.
Besides;
- If you have small hands, a Santoku knife is best for you.
- Santoku should be your choice if you are looking for a lightweight, efficient knife.
- The thinner blade ensures fine cutting and lessens the chances of crushing food.
What to Look for in a Santoku Knife?
We hope up till now you are convinced to get hold of a Santoku knife. If yes, this is what you should look for in a Santoku knife:
Sharpness:
Santoku should be sharp when you take it out of the packaging. Home cooks prefer to have a sharp knife without giving any final touches to the product. It is one of the basic elements that home cooks look for in a perfect knife.
High Carbon Steel Build:
High carbon steel provides extra strength to the knife. Look for the one that has been through the forging process.
Tall Blade:
Tall blades help make thin slices of meat and are also used to transport food that is already cut to cookware or serving dish.
Granton Edges:
The Granton edges prevent clinging of food to the edges, hence reducing cutting time.
Shun Handle:
If you are already in the culinary field, you would know what a shun handle means. In Santoku, shun is counterfeit with Damascus steel and a Tshuchime finish. Moreover, the pakkawood handle is the cherry on the top. It fits perfectly in your hand.
Benefits of Using Chef Knives:
Let’s have a look at few potential advantages of using Chef knives.
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- They are versatile and would be your perfect prep assistant.
- Being lightweight, they are best for quick cutting.
- Santoku can effectively handle boneless meat, fish, fruits, and vegetables.
- As durable knives, they remain your cooking partner for years if you take care of them.
- Further, they are easy to use, and you can easily get used to them.
- Dicing, chopping, or slicing plant-based food
- Cutting boneless meat
- Slicing cheese
- Mincing hers and meat
- Finely cutting or thinning seafood, vegetables, or meat
Popular Uses of Santoku Knife:
The Santoku knife is profoundly used for;
Should I Buy Chef Knife or Santoku Knife or Both?
Both chef and Santoku knife have their own market and use. Also, they both are meant to do different jobs. We recommend you grab both to make your life easier in the kitchen. Though, if you are a home cook and can purchase only one at the moment, Santoku is ideal for you.
It excels in all cuttings tasks except bones and too-hard material. Moreover, if you are looking for a cheaper option in the Santoku collection, we recommend you grab a Wustof Classic chef knife. You can get it from your local kitchen store or Amazon.
What Size of Santoku Knife is Best?
The standard size blade in Japan is 14 cm (5.5 inches). The Santoku blades range from 5 to 7 inches. It depends on the preferences of the chef to choose the perfect blade size.
Moreover, the height of the chef or cook also corresponds to the size of the blade. A 7-inch Santoku is best for dicing, but make your purchase depending on what size you can hold and use comfortably.
Frequently Asked Questions
- What is the difference between a Santoku knife and a chef knife?
The basic difference is of design. Santoku is used in up and forwards motion whereas, the chef’s knife moves in rocking motion. Unlike chef knives, Santoku is lighter in weight and has a thin blade. As compared to chef knives, Santoku’s are smaller and compact.
- What makes Santoku knives stand out?
- Unique grip design.
- Granton edges.
- Self-sharpening features.
- Storage sheath.
- Full tang.
- Why do Santoku knives have Grantons?
The Grantons prevent sticky food from clinging to the edges of the knife while cutting.
- Which is the best Santoku Knife?
The Top Ten Santoku Knives are:
- Global G-48 —- $129.95
- Shun Premier — $189.95
- Victorinox Rosewood — $45.07
- Wusthof 483 Classic — $85
- Yaxell Gou SG2 — $299.95
- Zwilling J.A Henckels Professional — $70.84
- Imarku Chef Knife — $39.99
- Dalstrong Chef Knife — $69.99
- Paudin Carving Chef Knife — $28.99
- Zelite Infinity Santoku Knife — $95.19
Wrapping Up
Santoku has been the talk of the town since 2000 and till now has built its market. It is lightweight, has high-quality built, and is best for home cooks. Besides, they are also among the favorites of many professionals in the culinary field. Further, the decision to purchase Santoku or not depends entirely on your personal preferences.
We hope now you know why Santoku Knife is the best choice for chefs. The content includes all the relevant details you should know about Santoku and can affect your decision to buy a Santoku Knife. Don’t forget to gives us your feedback and reviews in the comment section.
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